Spread liquid caramel evenly in the bottom of a pudding mold with a tight-fitting cover.

In a mixing bowl, combine eggs, sugar, and milk.

Using an electric mixer, blend the ingredients until well combined and smooth.

Pour the egg mixture carefully into the prepared pudding mold.

Seal the pudding mold tightly with its cover.

Place the sealed pudding mold inside the pressure cooker.

Add water to the pressure cooker, ensuring it reaches halfway up the sides of the pudding mold.

Securely close the pressure cooker lid.

Cook the pudding over high heat until the pressure cooker reaches a boil.

Reduce the heat to low and continue cooking for 10 minutes.

Remove the pressure cooker from the heat and allow it to cool completely until the pressure is fully released.

Carefully open the pressure cooker and remove the pudding mold.

Let the pudding cool to room temperature.

Invert the pudding mold onto a serving plate to release the pudding.

Refrigerate the egg pudding until chilled.

Serve cold and enjoy.